Melt butter in a large cast iron skillet over medium heat. Dip one side of each slice of bread in the melted butter. Place two slices (buttered side down) in the skillet and top each slice with a slice of cheese and half of the corned beef. Top with remaining bread slices, buttered side up. Toast sandwiches until golden brown, turning once. Before serving, remove top slice of bread and add a generous layer of sauerkraut and Trenholm Venom Reuben Dressing.

*Optional veggies to toss in during the last five minutes: frozen peas, chopped broccoli or chopped spinach. Mung bean sprouts ( 2-3 cups) or sliced green onion tops could be added during the last 30 seconds of cooking.
Fill a large stockpot half full of water. Add two whole garlic cloves and the chicken breasts. Bring the water to a boil. (As you prep your fresh vegetables, toss the cleaned ends of the celery and carrots and a few chunks of onion into the water for stock.) Cook this mixture for about 25 minutes until chicken breasts are tender. Use a large slotted spoon or strainer to remove garlic cloves and vegetable pieces and discard. Set chicken breasts aside to cool and save broth in the stockpot.
Meanwhile, in a large non-stick pan, sauté the garlic and onions in olive oil until translucent. Then, add about 1/2 cup of white wine. Add the mushrooms, carrots, celery, and ginger and continue cooking over medium heat until carrots are tender.

Add sautéed vegetables to stockpot. Cut chicken into small pieces and add to the stockpot. Add 1 quart of chicken broth, seasonings, remaining wine, herbs and rice. Simmer, uncovered for 20-25 minutes until rice is tender. If adding optional frozen vegetables, such as peas, add in the last five minutes of cooking. Stir in Trenholm Venom. Use fresh herbs when possible and always in generous amounts. Just experiment and see what you like best. You also could use wide egg noodles in place of the rice – just add about 3 cups of noodles and cook until tender.

This recipe comes from our great friend Alice Richardson, A.K.A. “Sistah A”. She made them for us one memorable Labor Day weekend and we’ve been hooked ever since. You’ll need a head start to allow time for the wings to marinate, but they are well worth the wait.

Put the chicken wings in one or more large resealable plastic freezer bags (or container of your choice) and cover chicken wings with plenty of cheap beer. Refrigerate the wings while they marinate in the beer — 8-24 hours.

Grill wings over medium-low heat, about 35 minutes, turning often to cook evenly. After the wings have cooked for about 35 minutes, or when the juices run clear when pierced with a fork, brush generously with Trenholm Venom. Grill for 2-3 minutes more and then serve.

Party Tip – marinate and grill the chicken wings as above, but near the end of grilling, divide the wings into four portions. Then, brush one portion with Trenholm Venom, a portion with Molten Golden, a portion with Larynx Lava and a portion with Daily Red. You’ll have four platters of wings with completely different flavors and an appealing variety of spice levels for your guests. Something truly magical happens to the Larynx Lava hot sauce with this recipe. It caramelizes and makes some of the best chicken wings we’ve ever tasted.

After preparing crust, scald cream in a large, heavy saucepan and keep warm. In a large mixing bowl, blend blue or feta cheese with ¼ cup cream until smooth. Add half of the cream cheese and 1 cup cream and then blend until smooth. Beat in the rest of the cream cheese and heavy cream. Mix until smooth. Add eggs, one at a time and beat until smooth. Pour cheesecake batter into prepared pan. Drizzle Trenholm Venom over batter and lightly swirl through with a fork. Bake cheesecake in bottom third of oven for 1 ½ hours. Cool completely in pan on cooling rack before un-molding onto serving platter.

Serve with crackers.
* The stronger the cheese, the better the flavor.
Recipe courtesy of Dee Albritton, Columbia, SC

Stir together and serve with pita chips, ginger snaps or crackers as an appetizer for crisp fall evenings. Stir in some sour cream or fresh whipped cream for a savory pumpkin mousse. Great for tailgating and holiday parties.

Meanwhile, after chicken has baked for one hour, combine rice, chicken broth and 1 TB Trenholm Venom in a separate baking dish. Cover dish with foil and bake for 30 minutes at 375 Both dishes should be done at approximately the same time.

After chicken has baked for 90 minutes, remove dish from oven and carefully remove foil covering. Use tongs to move chicken pieces to a serving platter. Add sour cream to vegetables in casserole dish and stir.

Serve chicken and vegetables over rice and drizzle with additional Trenholm
Venom at the table.